Page 45 - British Hen Welfare Trust - Chicken & Egg Issue 3

Spaghetti Carbonara with Courgette & Fresh Basil
150
g essential Waitrose Spaghetti
Knob of butter
1
clove garlic, crushed
1
shallot, finely chopped
1
large courgette, coarsely grated
½
x 25g pack fresh basil
2
free range eggs
100
g Waitrose Crème Fraîche
25
g grated Parmigiano Reggiano, plus extra to serve
1
Cook the pasta in a large pan of boiling water according to pack instructions.
2
Meanwhile, heat the butter in a frying pan and cook the garlic, shallot and
courgette for 6–8 minutes until softened and slightly golden. Set aside a few small
basil leaves and shred the remainder. Stir the shredded basil into the courgette
mixture and cook for a few seconds.
3
Beat together the eggs, crème fraîche, Parmigiano Reggiano and some coarse
black pepper.
4
Drain the pasta and return to the pan (off the heat). Add the courgette and
eggs mixtures to the pan and toss well together until the heat of the pasta has
thickened the sauce. Divide between two bowls, scatter with the basil leaves and
a little more Parmigiano Reggiano to serve.
Recipe kindly supplied by Waitrose